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I suggest cooking 225 - 250 degrees. When the temp in the flat part hits 165, wrap it tightly in a good plastic wrap then in foil. Pull when it hits 195 (probably an hour to hour and a half longer).

I believe Weber says 50 pounds total. However, I've heard of people putting close to 75 pounds. They've had 4 butts on the top rack and 4 on the bottom.

I agree! Nothing easier.

A trailer to haul your BBQ stuff around! My wife bought me a trailer and I didn't get a 1st place. I just had too much junk. LOL

The smoke pistol is an add on to create a smoker effect for the La Caja China. If you search this forum there have been conversations about it and a throw down with Bobby Flay against the creator of the box.

If I don't cook them up right away, I'll freeze them. When my wife gets the need for sourkraut she'll thaw them out and use them in place of ribs in a ribs and sourkraut. Tastes pretty good.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom Chips: That guy does great work. My one question is why have the smoker covered in grass? There is a lot of green in the lower section of the logo...

Add some brown sugar after you drizzle. Make sure the foil is seal tight. Caution when you open them up. The liquid inside will be very hot!

I got a water heater pan and plugged up the hole. I spray painted the inside black. When I want to clean the grates I take the pan out side and fill with warm / hot soapy water. Put the grates in it and leave for several hours. The sun will keep the water hot for hours and maybe even make the...

Larry Wolfe makes a good brisket rub. Unless I screw up cooking the brisket, it usually keeps me in the top 10 and in the money at contests (top 5). WWW.WolfeRub.com

Foiling will help cook them faster. You'll lose a bit of bark, butt do you need the bark or disappoint your guests.

Probably 8 - 10 hours would be ok. I don't know whats in Lilly's injection. I'll have to look that one up.

If you are hoping to finish at the same, or close to the same, time put the small ones on the bottom rack. Then again it depends on how much smaller they are.

I would say it depends on how acidy your injection solution is. If you use a lot of vinegar it might start cooking the meat from the inside. Maybe somebody that injects a lot can chime in and help.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pat McCreight: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally...

Usually I put a layer of briquettes on the bottom then pour some lump on top. I kinda push down on the lump and move it around a little so it packs down. I'll do this a couple of times. Ive heard of people dumping out their lump at home and sort by size. Then they break the bigger pieces down...

Briquettes can absorb humidity like a sponge. I generally keep briquettes in construction G-bags with the top tied or twist tie shut. I haven't had problems with lump.

Silly people! All you have to do is cover it with foil and you can use it as a frisbee. It just sailed into the lake

I had a link to a site that showed you how to make a smoker out of a trashcan. The problem was the can was galvanized. It has to have a low temp cook. At high heat the can will give off dangerous fumes.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...